If you crave a bold, sweet, spicy coleslaw dressing (without mayonnaise), this homemade Vinegar Coleslaw Dressing is it. Slightly sweet and jalapeno spicy, it's rounded out with a lovely tang from vinegar; this is the perfect dressing to liven up ho-hum coleslaw.
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I’ve never been a fan of mayo-based coleslaws. My Mom ruined me forever because she would make this wonderfully sweet and tangy dressing for coleslaw, forgoing those yucky heavy-handed with the mayo potluck/picnic-type coleslaws. Thanks, Mom!
This is her recipe (pictured below) for a vinegar-and-oil-based dressing. The only addition I make here is to include pickled jalapenos, mostly because I can’t quit spicy foods. If you’re not spicy food inclined like I am, feel free to leave them out. The OG Mom bomb.com Coleslaw Dressing recipe is fantastic as-is.
So if you’re in no mood for mayo, this no-mayo dressing is sure to please with its sweet, spicy, and tangy flavor. Simultaneously refreshing, zingy, and complex.
If you love making your own homemade dressings, you've got to try Dill Pickle Salad Dressing and Creamy Salsa Dressing next!
Why You Will Love This Recipe
- Tastes so good. It may not look pretty, but what it lacks in aesthetics, it makes up for in good taste. It's simultaneously sweet, spicy, and tangy, containing flavors bold enough to tame tough cabbage.
- Makes a lot. This recipe makes almost an entire Mason jar full of deliciousness, or approximately 3 cups. It lasts a while, so it is unlikely to go to waste!
- So easy to make. And it contains only seven ingredients! Make it for dinner, bring it to a picnic, or have it be a cool complement to grilled goods - like this grilled Ranch Chicken.
Ingredients
- Onion - I used a white onion, but you can also use a yellow onion. I would avoid red onion as it will turn the resulting dressing a pinkish color.
- Granulated sugar - To achieve that sweet and spicy balance. I have not yet tried making this with a sugar substitute.
- White vinegar - This recipe also works if you'd like to use ¼ cup white vinegar + ¼ cup apple cider vinegar.
- Vegetable oil - Works great, but you could also use one of the following oils, replacing with an equivalent amount: canola, peanut, avocado, or grapeseed.
- Celery seeds - Because, classic.
- Pickled jalapenos - I used San Marcos. You can also try using canned green chiles instead if you'd prefer a milder dressing.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Variations
Add a twist to the basic recipe with these suggested variations, including one that adds a little heat and one that amps up the garlic.
- Spicy-er Oil and Vinegar Dressing - Add ¼ teaspoon of cayenne pepper or a few dashes of red pepper flakes if you want even more heat.
- Garlic-y Oil and Vinegar Dressing - Add 1 - 2 teaspoons of garlic powder or use 1 to 2 large-ish garlic cloves, finely minced.
How to Make Vinegar Coleslaw Dressing - Directions
- Step 1: Combine sugar and grated onion in a bowl and let stand for 20 minutes.
- Step 2: Pick out the jalapenos (without the pickling liquid) and add to a food processor or blender. Process until well pulverized.
- Step 3: Add the pulverized jalapenos and the remaining ingredients to a Mason jar.
- Step 4: Add the onion and sugar mixture once the 20 minutes are up.
- Step 5: Shake, shake, shake!
- Step 6: Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.
Top Tips for the BEST Homemade Coleslaw Dressing
Tip 1. DON’T use olive oil. I made this mistake once and, while still tasty, olive oil hardens in the fridge. It got weird.
Tip 2. If you’re using the OG Mom bomb.com recipe (see photo of recipe card above), the flavors meld together more quickly. I'd recommend giving it 2-3 hours or so, until completely chilled.
Tip 3. It keeps for a long time - up to one month, but I can’t imagine it will last you long enough to find out. You’re gonna want to put it on all kinds of salads. Trust me on this.
Tip 4. Recommended coleslaw serving. I purchased a bag of Fresh Express 3 Color Deli Coleslaw and used just over a ½ cup of the homemade Coleslaw Dressing on it, then let it sit for 6 hours before serving.
Recipe FAQs
Store the coleslaw dressing in a lidded container, like a Mason jar, in the refrigerator. Keeps for up to one month. Shake well before use.
Besides coleslaw, you can use this vinaigrette style coleslaw dressing on most any kind of salad - try it everything from green salads to grain salads to dense bean salads. You could use it as a meat marinade, drizzle it on a sandwich, or a cold pasta salad. You could even get creative and sneak a little bit into bruschetta or toss with roasted potatoes.
More Homemade Sauces and Dressings
If you tried this vinegar coleslaw dressing recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Homemade Vinegar Coleslaw Dressing
Ingredients
- 1 large onion, grated (I used a white onion)
- 1 cup granulated sugar
- ½ cup white vinegar
- 1 cup vegetable oil*
- ½ teaspoon salt
- 1 teaspoon celery seeds
- 1 7-ounce can pickled jalapenos (I used San Marcos)
Instructions
- Combine sugar and grated onion in a bowl and let stand for 20 minutes.1 cup granulated sugar, 1 large onion, grated
- Pick out the jalapenos (without the pickling liquid) and add to a food processor or blender. Process until well pulverized.1 7-ounce can pickled jalapenos
- Add the pulverized jalapenos and the remaining ingredients to a Mason jar. Add the onion/sugar mixture once the 20 minutes are up.½ cup white vinegar, 1 cup vegetable oil*, ½ teaspoon salt, 1 teaspoon celery seeds
- Shake, shake, shake!
- Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.*
- Keeps for a long time.*
Holly
Super yummy!